<p>This easy 30-minute pasta recipe transforms ingredients that you already have in your kitchen into a posh, seafood dish you’ll want to serve at your next dinner party. And since the whole dish is made in a single pot, clean-up is easy. Don’t be surprised if this becomes your favorite quick go-to :)</p>

Garlic lemon shrimp pasta 

<ul><li>8 oz linguine (225 g) </li><li>2 tablespoons olive oil</li><li>8 tablespoons unsalted butter, 1 stick</li><li>4 cloves garlic, minced</li><li>1 teaspoon red pepper flakes</li><li>1 ¼ lb large shrimp(570 g) </li><li>salt, to taste</li><li>pepper, to taste</li><li>1 teaspoon dried oregano</li><li>4 cups baby spinach(160 g) </li><li>¼ cup parmesan cheese(25 g) , grated or fresh </li><li>2 tablespoons fresh parsley, chopped</li><li>1 tablespoon lemon juice</li></ul>

Ingredients 

<ol><li>In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.</li><li>Drain and set pasta aside.</li><li>In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.</li><li>Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.</li><li>Add oregano and spinach, cook until wilted.</li><li>Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.</li><li>When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.</li><li>Enjoy!</li></ol>

Prep 

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<p>This easy 30-minute pasta recipe transforms ingredients that you already have in your kitchen into a posh, seafood dish you’ll want to serve at your next dinner party. And since the whole dish is made in a single pot, clean-up is easy. Don’t be surprised if this becomes your favorite quick go-to. </p>

<ul><li>8 oz linguine<span>(225 g) </span> </li><li>2 tablespoons olive oil </li><li>8 tablespoons unsalted butter, 1 stick </li><li>4 cloves garlic, minced </li><li>1 teaspoon red pepper flakes </li><li>1 ¼ lb large shrimp<span>(570 g) </span> </li><li>salt, to taste </li><li>pepper, to taste </li><li>1 teaspoon dried oregano </li><li>4 cups baby spinach<span>(160 g) </span> </li><li>¼ cup parmesan cheese<span>(25 g) </span>, grated </li><li>2 tablespoons fresh parsley, chopped </li><li>1 tablespoon lemon juice </li> </ul>

<p>Estimated values based on one serving size. </p>

<ol><li>In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente. </li><li>Drain and set pasta aside. </li><li>In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant. </li><li>Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked. </li><li>Add oregano and spinach, cook until wilted. </li><li>Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted. </li><li>When the shrimp are cooked, add lemon juice, mix once more, then serve while hot. </li><li>Enjoy! </li> </ol>

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One-Pot Lemon Garlic Shrimp Pasta

Garlic lemon shrimp pasta

Ingredients

Prep

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